Description
A classic Beef Wellington recipe featuring a tender beef tenderloin wrapped in a savory mushroom duxelles, ham, and flaky puff pastry. This elegant dish is perfect for special occasions and will impress your guests.
Ingredients
Units
Scale
Beef:
- 1 pound thick beef tenderloin
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons yellow mustard (like Coleman’s Original English Mustard)
Mushroom Duxelles:
- 1 pound mushrooms
- 4 thin slices of ham (Parma ham or prosciutto)
Puff Pastry:
- 1 (7 to 8 1/2-ounce sheet) puff pastry, thawed
- 2 large egg yolks, beaten
- Flaky salt, for sprinkling on top
Instructions
- Preheat the oven: Allow the oven to preheat to 400°F as you assemble the Wellington.
- Sear the beef: Season and sear the beef.
- Brush the beef with mustard: Coat the seared beef with mustard.
- Prepare the mushrooms: Sauté and chop the mushrooms into a paste.
- Wrap the beef: Encapsulate the beef in ham and mushroom paste, then wrap in puff pastry.
- Brush with egg wash and score: Brush with egg yolks, score, and sprinkle with salt.
- Bake in the oven: Bake at 400°F until golden brown.
Notes
- Leftover slices can be stored in the fridge for up to 2 days.
- Reheat slices in a 350°F oven to maintain crispness.
- For an accurate temperature reading, test the beef from multiple angles with a meat thermometer.
Nutrition
- Serving Size: 1 serving
- Calories: 749
- Sugar: 3g
- Sodium: 829mg
- Fat: 54g
- Saturated Fat: 16g
- Unsaturated Fat: 29g
- Trans Fat: 1g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 163mg
